Easy Flour Goritas
Prep time
Cook time
Total time
Gorditas are a crucial part of any Taco Bell copycat recipe. Learn how to make them at home!
Recipe type: bread
Cuisine: Mexican
Serves: 10
  • 2½ cups unbleached all purpose flour
  • 1 ¼- 1 ¾ cups boiling water
  • ¼ cup potato flour
  • 1¼ teaspoons salt
  • 2 tablespoons coconut oil
  • 1 tsp yeast
  1. Place 2 cups of flour in a large mixing bowl.
  2. Stir in 1 ¼ boiling water, and mixing until smooth, adding more water as necessary. Cover the bowl and allow the mixture to cool for roughly 30 minutes.
  3. In a separate mixing bowl or in the bowl of your kitchen mixer, combine the potato flour with the remaining flour, salt, oil, and yeast.
  4. Whisk until you reach a crumbly, coarse texture.
  5. To this mixture add to the now cooled flour mixture you had set aside earlier.
  6. Knead until well combined. This will take several minutes.
  7. The dough should be soft with a hint of sticky, but smooth.
  8. Place the dough into a greased bowl, cover with plastic wrap and allow to rise for 1 hour.
  9. After 1 hour, divide the dough into small evenly sized balls; you should end up with roughly 10.
  10. Place them back into the bowl, cover them, and allow them to sit for another 15 minutes.
  11. Using a rolling pin, roll out each ball into a circle as wide as your taco shells. You want to end up with gorditas the same side as the hard tacos. Ensure they are thin, because they will rise.
  12. Heat a skillet or frying pan over medium heat.
  13. Place one flatbread onto the hot skillet and cook for roughly 2 minutes or until you notice that the gordita is getting spotty underneath.
  14. Flip and cook till the other side is spotty as well. This should only take about 1 minute or so.
  15. If you notice any bubbles form, just poke them with a toothpick for fork.
  16. Remove from heat an repeat with the rest of your little dough balls.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2015/05/25/taco-bell-cheesy-gordita-crunch/